Created by Jenny32 on October 23, 2012
Step 1: Horizontally slice cake layers into two. Drain cherries; reserving 1/4 cup of the juice. Coarsely chop cherries, set aside.
Step 2: Using a pastry brush, brush each cake layer with 1 tablespoon of the reserved cherry juice and 1 tablespoon kirsch (I used a little more of each).
Step 3: Place one cake layer onto serving plate. Spread 1 cup whipped cream on cake and top with a third of the chopped cherries. Repeat layers, finishing with final cake layer. Press down lightly.
Step 4: Reserve 1 cup of the whipped cream. Use remaining cream to frost top and sides of cake
Step 5: Press grated chocolate onto sides of cake. Pipe reserved cream into rosettes on top of cake and top each with a maraschino cherry.
Step 6: Chill for 3 hours or overnight before serving.